Giant Strawberry & Chocolate Coconut Macaroons

Giant Strawberry & Chocolate Coconut Macaroons

Ingredients

28oz Sweetened Flaked Coconut , 2 bags

2 14oz Can Sweetened Condensed Milk, with 4 less tbs

2 tbs Vanilla Extract

4 Large Eggs Whites

1/2 tsp Salt

1 bag Milk Chocolate Chips

1 jar Lighthouse Keeper’s Strawberry Rhubarb Jam

Sea salt for topping

Instructions:

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a medium bowl, mix the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two 2in scoops full of batter, crate 4” disks and make a well in the middle. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let the macaroons cool completely.

Add 2 tbs of strawberry rhubarb jam into the middle well of the cookie. Place on a line baking sheet and put in the freezer to allow jam to set.

Using a double boiler, melt chocolate chips while stirring consistently. Dip one half of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets, and sprinkle chocolate with sea salt before its sets.

Makes 12 cookies.